A method of using high-yielding indigenous aroma-producing yeast to strengthen Daqu to increase the alcohol content of alcoholic fermentation liquid and reduce the content of isoamyl alcohol

A kind of technology of alcohol fermentation liquid and indigenous aroma, which is applied in the field of biomaterials and its application, can solve the problems of endangering human health, the inability to convert fermentable sugar into alcohol, and reducing the yield of alcohol

Inactive Publication Date: 2020-05-19
SHANXI AGRI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the problem that the existing yeast has weak ethanol resistance, and its fermentation activity will be seriously affected, resulting in that the fermentable sugar in the raw material cannot be converted into alcohol, thereby reducing the yield of alcohol, and the content of fusel oil in liquor is relatively high , high content of isoamyl alcohol, endangering human health, provides a method of using high-yielding indigenous aroma yeast to strengthen Daqu to increase the alcohol content of alcoholic fermentation liquid and reduce the content of isoamyl alcohol

Method used

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  • A method of using high-yielding indigenous aroma-producing yeast to strengthen Daqu to increase the alcohol content of alcoholic fermentation liquid and reduce the content of isoamyl alcohol
  • A method of using high-yielding indigenous aroma-producing yeast to strengthen Daqu to increase the alcohol content of alcoholic fermentation liquid and reduce the content of isoamyl alcohol
  • A method of using high-yielding indigenous aroma-producing yeast to strengthen Daqu to increase the alcohol content of alcoholic fermentation liquid and reduce the content of isoamyl alcohol

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Effect test

Embodiment 1

[0017] Embodiment 1: a kind of method that utilizes high-yield native aromatic yeast to strengthen Daqu to improve alcoholic fermentation liquid wine degree, reduce isoamyl alcohol content, comprises the steps:

[0018] 1. Isolation of indigenous aromatic yeasts with high ester yield: collect fermented grains fermented on the third and sixth days of traditional Shanxi old mature vinegar technology, and use Bengal red selection medium to separate the yeast in them by 10-fold descending gradient dilution method, and take Each 100uL of the gradient dilution sample solution was spread on the plate of Bengal Red selection medium, cultured upside down at 28°C for 48 hours, and a single colony with obvious colony characteristics was selected and further purified by streaking and culturing for 2 to 3 times on the Bengal Red selection medium. Transfer to YEPD solid slant, store at 4°C, and use for later use; the results show that: in the sample on the third day, the plate is covered wit...

Embodiment 2

[0096] Example 2: A method of using high-yielding indigenous aroma-producing yeast to strengthen Daqu to increase the alcohol content of alcoholic fermentation liquid and reduce the content of isoamyl alcohol, the isolation of high-yielding indigenous aroma-producing yeast, the cultivation and implementation of a single strain of high-yielding indigenous aroma-producing yeast The isolation of the high-yielding native aroma-producing yeast described in Example 1 and the single-strain cultivation of the high-yielding native aromatic yeast are the same, and the joint alcoholic fermentation of the high-yielding native aromatic yeast and Daqu: use dilution to 10 7 The joint strain of high-yielding ester-producing indigenous aroma yeasts Y14 and Y18 was used for alcoholic fermentation with Daqu, and the control was Daqu brewing wine. Each sample was repeated three times; the addition ratio of the enhanced strain was 25% (ml / g), Y14 and Y18 The dosages of Y14 and Y18 in the combined d...

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Abstract

The invention belongs to the technical field of biological materials and application thereof. In order to solve the problem that higher fusel oil content and higher isoamyl alcohol content in the existing white wine can endanger human health, the invention provides a method for enhancing alcohol content and lowering isoamyl alcohol content in an alcohol fermentation solution by utilizing high-ester-yield indigenous aroma-producing yeast enhanced distiller's yeast. The method comprises the following steps: separation of high-ester-yield indigenous aroma-producing yeast, single strain activation, single strain or associate strain and distiller's yeast alcohol fermentation, and alcohol content determination. The strain is separated from the traditional Shanxi mature vinegar distiller's yeast, has high specificity, and has super high-temperature resistance, acid resistance, ethanol resistance and permeation resistance. Both double strain enhancement and single strain fermentation obviously lower the isoamyl alcohol content in the white wine in practical production, and the contents of esters (besides ethyl butyrate and isobutyl acetate) are enhanced to different degrees. The proportions of various flavor substances in the total flavor substances in the alcohol fermentation solution are changed, and thus, the alcohol fermentation solution has different sensory qualities.

Description

technical field [0001] The invention belongs to the technical field of biological materials and their applications, and in particular relates to a method for using high-yielding indigenous aroma-producing yeast to strengthen Daqu to improve the alcohol content of alcohol fermentation liquid and reduce the content of isoamyl alcohol. Background technique [0002] Different regions in China have their own local types of vinegar. Shanxi Old Mature Vinegar is a representative product of Shanxi Province, with a production history of more than 3,000 years. Because of its excellent and unique flavor and health functions, it is known as the first of the four famous vinegars in China. The brewing process of Shanxi Mature Vinegar is very complicated and has been listed as a national intangible cultural heritage. Its unique quality is also closely related to the local water, climate, soil, ecological system, etc., because these factors determine the quality of Daqu. In the brewing pro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12N1/14C12G3/02C12R1/84C12R1/72
CPCC12G3/02
Inventor 霍乃蕊王媛慧李宝霞王如福侯红萍武朝霞张也朱芷葳唐中伟
Owner SHANXI AGRI UNIV
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